Quick pickles (or fridge pickles) are vegetables pickled in vinegar, water, salt, sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last. These pickled chillies are ready to eat after 2-3 days.
Directions
- Slice up a large colourful assortment of fresh chillies (of varying degrees of heat) and toss with a small knob of fresh ginger cut into thin matchsticks and 3 sliced garlic cloves. Pack into 2-3 small sterilised jars.
- Heat 1 cup apple cider vinegar, 1 cup water, 3 Tbsp sugar, 1 Tbsp salt, 1 small piece of cinnamon bark, a couple of cardamom and star anise pods and 3 fresh bay leaves, until boiling.
- Fill jars, seal with lids, cool and refrigerate. Eat after 2-3 days.
